Lemon Drizzle Cake {gluten-free}

A moist lemon cake, soaked with lemon syrup when still warm then topped with a tangy lemon glaze and chilled for a melt-in-your-mouth treat!

As you may know, either from my ranting or from the amount of lemon desserts on this blog, I absolutely LOVE anything made with lemons – especially if it’s something sweet!

So, if you’re like me, a true lemon lover, you will start obsessing about this dessert the moment you look at these photos – your mouth will begin to water and the only thing you’ll be able to think about is when you will you have time to make this fabulous cake and most importantly, when you will be able to devour it!

Do you feel it? The power of lemon? Can you imagine the aromatic lemon scent engulfing your kitchen and heart? What about the smooth yet porus texture of a fresh, ripe lemon in your hand, then firmly but gently squeezing all of its juices? How about that undeniable feeling of the juice running through your fingers? What about the sticky, tangy drops that linger on your hands and your counter top?

Yes! I feel the love! And I want to sink my teeth into this amazing triple lemon treat. NOW!

Oh, and did I mention the texture and taste? Well, it’s beyond incredible. The cake itself is moist, soft and lemony.

Now, I do have to say, I ended making this cake a bit on the “healthy” side – as I used a combination of almond and coconut flours. And if you have not baked with either of these flours, I would highly recommend you try them out with this recipe.

You won’t be disappointed as a matter of fact, you will be pleasantly surprised as I was; my taste buds were never happier! The cake does result in a bit of a hearty type texture, however it really is fluffy!

After it’s baked, you’ll gently prick the top of the warm cake and pour the hot, tangy syrup — it’s almost like your delicate cake has gone to the luscious lemon spa for the day! As the cake swims in the lemon syrup it gently absorbs it and the two become one!

And, just when you think the cake could not get any better, you top it with a delectable lemon glaze that takes this soft double lemony cake into a lemon lovers dream of all dreams – a triple lemon cake!

Oh, and one thing, don’t tell your friends or family that this phenomenal cake is gluten-free! Ok, well, maybe after they eat it an experience this purely heavenly treat. You know how some people can be when they hear something is gluten-free or healthy, they simply walk away without even trying it. So for this little secret — just keep them in the dark for now and entice them with a big slice of bright sunshiny lemony love!

LEMON DRIZZLE CAKE

Servings: 12 pieces
Difficulty: easy
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By: Sheila | Sweet Baked Life

Ingredients:

Cake

1/2 cup coconut oil, melted and cooled
1 cup sugar
3 large eggs
2 cups almond flour
1/2 cup coconut flour
1-1/2 teaspoons gluten-free baking powder
pinch of salt
Juice from 1 lemon
Zest from 2 lemons

Lemon Syrup & Icing

1-1/2 cup confectioners sugar
Juice from 1 lemon (divided)

Instructions:

Heat your oven to 350 degrees. Prepare a 9×9-inch baking dish with non-stick cooking spray (I use coconut oil) and set aside.
Whisk together the almond and coconut flour, baking powder and salt.
In another bowl, add the coconut oil and sugar and whisk vigorously until well combined and smooth. Then add the juice and zest of the lemon and mix well.
Add 1/3 of the flour mixture to the wet ingredients and mix, followed by adding one egg and mixing well; then alternate between the flour mixture and the eggs, mixing well after each addition.
Pour mixture into your prepared pan and bake for 40-50 minutes, or until slightly golden brown and the edges are pulling away from the dish. Test by inserting a toothpick into the middle, which should come out clean. Remove from oven and set on a cooling rack.
Make the lemon drizzle syrup by adding the 1/2 cup confectioners sugar and 1/2 squeezed lemon juice to a small saucepan. Bring to a boil then remove from the heat. Prick the top of the warm cake with a toothpick or skewer and pour the warm syrup over the top. Let cool.
When the cake is completely cool. Make the lemon icing by adding 1 cup confectioners sugar and 1/2 squeezed lemon juice to a small bowl and whisking until smooth. Pour the icing over the cake and spread evenly with an offset spatula. Let the icing become firm before cutting into pieces. I actually put mine in the refrigerator. Serve room temperature or cold.